This is the third and final installment of a dinner to remember. The dinner was last Saturday, October 5th and was just amazing. As we returned from our scheduled intermission, we had three courses to go. Several items to note is that up to this point we were consuming two bottles per course for the 10 at the table. From this point on we were lucky to clear a bottle...but I accepted the challenge and marched on.
The Seafood Course was Alaska King Crab with Tarragon-Marinated Melons. It was lovely and at the same time I realized I am a crab snob. It was the only course where I asked for some salt. The reason behind this is that I really love Dungeness crab. It has a briny taste that I missed. Thus, while it was a lovely pairing of the melon balls with the crab it was not a favorite. This course was paired with Louis Bouillot Perle d'lvoire Blanc de Blancs. A crisp and pleasant pairing.
The Entrée was a valiant and complex attempt to being two favorites to the table. First a beef tenderloin with Roquefort sauce with deep fried Mac & Cheese. Each prepared at the time, but time was against the course as both had chilled a bit by the time served. Mind you, I still enjoyed the course that was paired with Cremant De Loire but it was a challenge to serve to 10 such a complex offering.
Here is Damon chatting with Saul, another newbie to the dinner group. He was joined at the dinner with his partner Josh. Saul works with Jodie. He was a delightful guy to meet and look forward to crossing paths again with him in the future.
As you can see, the creating of such a complex and amazing dinner can be taxing on the cook. Jodie loves to cook and especially when it is for friends. Even at that you can tell the experience is energy draining. But still we had a course to go.
We have arrived at the Grand Finale! And what a finale it was. Jodie had made a fabulous Reine De Saba (chocolate almond cake) that was topped with a sugarless frosting - something I had never heard of before and then ringed with raspberries. Truly a work of art and fitting finale.
The cake, as a nod to her birthday in a wasy, was paired with an amazing red champagne called Rosa Regale' Brachetto d'Acqui which I called more red than rose due to the color which was a deep ruby color. Quite lovely.
Ah, the final course presented and ready to be consumed. It was truly a dinner to be remembered. But who can pass over an opportunity to include one last parting shot and that was Michael posing for me in response to the fact that he never takes a bad picture. As you can see it is possible. Fad to memory!
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